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Thumb_9520_Southern Boiled Shrimp

Thumb_9520_Southern Boiled Shrimp

Here's a simple way to enjoy the best fresh shrimp you can find. Crab boil gives them southern flavor, and quick cooking keeps them moist. Keep the shrimp on ice until you're ready to drop them into the pot.

Thumb_17711_Corn And Black Bean Gumbo

Thumb_17711_Corn And Black Bean Gumbo

Use up leftover barbecued chicken and grilled corn to make a whole new gumbo. Or just use canned roasted corn and a rotisserie chicken from the supermarket. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_10851_Cajun Rub

Thumb_10851_Cajun Rub

Rooted in cajun tradition, this basic rub doesn't skimp on cayenne pepper -- and is rounded out with ample amounts of onion and garlic powders. Rub it on ribs, pork chops, steaks or just about any cut of meat you plan to grill or roast. Try varying the amount of each spice to suit your taste.

Thumb_21177_Ramos Gin Fizz

Thumb_21177_Ramos Gin Fizz

More than just a regular Gin Fizz, this drink was formulated by the Ramos brothers in New Orleans in the late 1880s. Read more about it on the Cookthink blog. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_20050_Oyster And Shrimp Perloo

Thumb_20050_Oyster And Shrimp Perloo

Spicy and full of tomatoes, oyster and shrimp, perloo (or pilaf) draws on both Cajun and Asian traditions. Putting the bacon in the freezer for 20 minutes before you start cooking will make it easier to dice.

Thumb_11740_Mama's Crawfish Etouffee

Thumb_11740_Mama's Crawfish Etouffee

A Cajun specialty, étouffée is a succulent, tangy sauce usually made with crawfish or shrimp. The word étoufée comes from the French étouffer (to smother), and that's it exactly: rich and tender crawfish tails smothered in a spicy blanket of flavorful sauce. Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.

Thumb_7614_Chicken And Sausage Gumbo

Thumb_7614_Chicken And Sausage Gumbo

There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.